Crockpot Chicken and Rice

This was one of my stand-bys in Arkansas.  Haven't had it in 3 years.  Fixing it tonight so thought I would share...

3-4 chicken breasts (more depending on how many you are feeding.  This is for the 2 of us)

2 cans cream of mushroom

1 can cream of chicken

1 can cream of celery

1 can water

1 stick melted butter

1 package dry onion soup mix

2-3 cups of rice (not minute)

In crockpot, put in 2-3 cups of UNCOOKED rice.  Mix your soups, water, and melted butter.  Pour 1/2 mixture over rice.  Put in chicken (you can either put in after browning or throw in cold/frozen).  Pour remaining soup mixture over the chicken.  Pour entire package of dry onion soup mix on top!  Cook on high for 1 hour.   Cook on low the rest of the day.  When I worked, I would just put it on low at about 7:30 and it would be ready when we ate at 6.  I started mine at 10 am.  YUMMM!

Chicken Spaghetti

Oh sweet goodness, I made this last night and it made a TOOONNN  and was so delicious.  Just thought I would share!

Velveeta Chicken Spaghetti Ingredients

*I left out the bell pepper, onions, olives and mushrooms b/c I did not have it and it was fantastic.  I do think mushrooms would be amazing in it though!

1/2 c. diced bell pepper	1 can of rotel tomatoes
1/2 cup oleo or olive oil	1 package thin spaghetti cooked in;chicken broth
1 med. diced onion	1/2 pound of velveeta cheese sliced; more or less to taste
2 cans chicken broth more or less to taste	salt and pepper to taste
1 can of cream of chicken soup	1 can mushrooms ; with juice, optional
1 can of cream of mushroom soup	1 can black pitted olives optional
3 c. of diced cooked chicken

Instructions for Velveeta Chicken Spaghetti

In a large skillet or cooking pot, saute bell pepper and onion in oleo or olive oil if you prefer.

Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. 
I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good.

Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15
minutes until chicken is done.

Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking
more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.

In a large baking dish or oven-proof pot, place the cooked and cut up
chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture.

Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do).

Stir very well to mix all ingredients evenly. I usually stir once after
about 15 minutes in the oven - after the cheese has had time to melt.
Bake at 375 degrees for 30 minutes.

You can add canned or fresh mushrooms if you like.

Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional).
(I slice them to make them go further).

Please note that if you want to cut the fat from your diet, this tastes
equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth.

A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe.

Yield: yield: 8 to 1